Roasted Winter Vegetable Salad

Recipe by Chef Deb Synder, CSCE, CPC

1 cup brussel sprouts, halved

1 cup carrots, peeled, sliced

1/2 cup red onion, cut into 1/4 inch slices

1 cup of beets, peeled, cut into wedges

1 cup of yams, peeled, sliced

1/2 cup of parsnips, sliced

1/2 cup of fennel, sliced

1/2 cup of our extra-virgin olive oil, I recommend using this one.

1 tsp. of sea salt

3/4 tsp. of smoked black pepper, to order, please click here.

1/4 cup of Herbs de Province olive oil

2 Tbsp. of fresh lemon juice

1 tsp. of Roasted Garlic Powder

1 tsp. of parsley, chopped

1/2 tsp of dried dill

Preheat oven to 375 degrees.

Place vegetables in a mixing bowl and toss with extra-virgin olive oil, sea salt, and smoked black peppercorn. Toss to coat. Spread vegetables out into a single layer on a large roasting pan and roast for about 45 minutes. Remove from heat and cool for 15 minutes.

In a small bowl, combine Herbs de Provence olive oil, lemon juice, roasted garlic powder, parsley, and dill with whisk.

Pour over vegetables and toss to coat evenly. Adjust seasoning (salt and pepper). Garnish with Feta or Goat cheese if desired. 

Serves 5-6.